With the chestnut pan made of black enamel, chestnuts (sweet chestnuts) can be easily roasted on an open fire or on gas stoves and electric stoves with hotplates.

?The black chestnut pan has a perforated pan base so that the heat comes directly to the chestnuts and they become nice and crispy. The rustic wooden handle of the chestnut pan sits comfortably in the hand and the brass ring on the handle makes it easy to store by hanging it up. The chestnut pan made of enamel is easy to clean, best by hand and with gentle cleaning aids.
For our chestnut pan made of iron, be sure to follow our care instructions for iron pans.

Chestnut pan made of black enamel

Perforated pan base

Wooden handle with hanging ring

25.1cm diameter

For gas stoves, open fires, electric stoves with hotplates

For energy-saving cooking

Heat-resistant up to 450C - maximum recommended operating temperature at 220

Cut and scratch-resistant

Easy to clean (link to care tips)

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Recyclable

CO2-neutral manufactured in Austria

The material enamel consists of iron that was fused with glass at high temperatures, i.e. from natural raw materials. Thanks to the iron core, the heat is quickly conducted and then stored: for sustainable, energy-saving cooking.
The non-porous, smooth glass surface guarantees perfect hygiene. This is aroma-neutral and bacteria-inhibiting and is also easy to clean. When used properly and cared for, enamel tableware will last for a long time and retain its typical shine.

Use: This is how you roast chestnuts in the RIESS chestnut pan: Score the chestnuts crosswise on the bulbous side with a sharp knife or chestnut cutter. Roast with the cut side up in the chestnut pan on the stove or on an open fire over high heat for about 15-20 minutes. Always give it a little shake every now and then.
Tip: Only use fresh chestnuts, you can tell by doing a simple test: fresh chestnuts are heavier than old chestnuts. This can be easily checked if you place the chestnuts in a bowl of water: the fresh chestnuts sink to the bottom, the other, old or worm-eaten fruits rise to the surface of the water.